Fast Tomato Bruschetta

I derived this tasty recipe from a few inspiring sources. Italian Kitchen is a tasty restaurant in Vancouver with a tomato bruschetta that is served on pizza dough bread. It is so full of flavor and the crust maintains its crunch despite the juicy tomatoes. Since I lack a wood burning oven, I use whatever bread I have on hand and fry it. I have seen this in some hungarian recipes. The bread keeps its texture long enough for me to eat it and if it is a denser bread I can even maintain the crispness long enough to serve it as an appy to my food loving friends. I highly recommend using cold pressed olive oil as it has antioxidants and nutrients that will give you energy and kickstart your metabolism. This fact makes my bruschetta a healthy appetizer preceding any meal or as a quick lunch on its own.

The tomatoes may be kept in the fridge for up to 48 hours.

3 large tomatoes

2 garlic cloves

2 Tbsp olive oil

dash of balsamic

salt and pepper to taste

4 basil leaves (optional)

grated parmesan (optional)

Start out by dicing the tomatoes as fine as you can, approximately .5-1 cm cubes. Place in mixing bowl with crushed garlic, olive oil, pinch of salt and pepper, dash of balsamic (1/4 teaspoon), and if you have basil leaves on hand throw those in as well. Mix the ingredients thoroughly avoiding rigorous stirring, so the tomatoes maintain their shape. If your tomatoes are not very ripe I recommend keeping the mixture in the fridge for an hour and maybe adding a dash more balsamic as it contributes additional sweetness.

For the bread I like using a denser bread, such as potato or rye. Butter both sides of the bread and place on a preheated pan in a single file. Flip once the first side has browned, about 5 mins to brown the other side. If you are having guests over I recommend using two pans or baking the bread in the oven at 400 for 10-15 mins flipping sides. Now that you've got your crispy, hot toast, serve with the tomato mixture on the side, with a perforated spoon to drain the juices. If you do not have one, I recommend using a fork or draining the liquid before spreading on bread. If you have some fresh parmesan, I recommend a sprinkle on top of the bruschetta, but don't fret if that is not an option. There is plenty of flavor in this tasty snack as it is.

This will go great with a glass of Pinot Grigio or Chianti.

Olivier - Ukrainian Potato Salad

This salad is a Ukrainian staple to any big dinner table. It requires a lot of chopping, but this will keep well for a good 3-4 days in the fridge, which allows for tasty, filling snacks and it fits great in tupperware. My favorite leftover dish from any party.

3 potatoes

2 carrots

3 eggs

½ c frozen or fresh peas

4 medium dill pickles

150 g ham or bologna in one thick slice

2 heaping tbsp mayo

1 medium onion

1 apple

Start out by putting potatoes and carrots in a pot and covering with cold water. Bring to a boil and simmer until the potatoes can be easily pricked with a fork, approximately 20 mins. Meanwhile in a smaller pot, cover the eggs with cold water and bring to a boil. You want to make sure these are hardboiled, which takes 9 mins in boiling water. Once the eggs are ready to come off, eliminate the hot water and cover them with cold to create a shock effect. The potatoes and carrots may be drained and set aside to cool.

While those are cooling, the chopping can begin. Chop the pickles, onion, apple, and ham placing everything in a large mixing bowl. Add the peas and start chopping the eggs, which should be easily taken out of the shell by now. Peel and chop the potatoes and carrots and add the mayo. Now everything may be tossed together. If you like you may add some salt and pepper although I recommend tasting first as the ham, pickles and mayo are giving the salad a fare share of seasoning. A little pepper is a nice touch if you like food with a little kick. Refrigerate up to 4 days. About 6 servings or more if served as a side dish.